Tom Yum Soup

 

Ingredients:

• 1 lb. shrimp, peeled and deveined
• 8 cups chicken or vegetable stock
• 1 stalk lemongrass, bruised
• 4 kaffir lime leaves
• 3-4 bird's eye chilies, or to taste
• 2-3 cloves of garlic, minced
• 2 tbsp. fish sauce
• 2 tbsp. lime juice
• 1 tbsp. palm sugar or brown sugar
• 2 cups mushrooms, sliced
• 1/4 cup cilantro, chopped

Instructions:

1. In a large pot or Dutch oven, bring the chicken or vegetable stock to a boil.
2. Add the lemongrass, kaffir lime leaves, and chilies.
3. Reduce the heat to low and simmer for 10 minutes.
4. Add the garlic, fish sauce, lime juice, and sugar. Stir until the sugar is dissolved.
5. Add the mushrooms and shrimp. Simmer until the shrimp are cooked through, about 5 minutes.
6. Remove the lemongrass and kaffir lime leaves.
7. Taste and adjust seasoning as needed.
8. Serve the soup in bowls and garnish with cilantro.

Enjoy!

Note: You can add other ingredients like tomatoes, onions, or different types of mushrooms to the soup to suit your taste.